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Source: Campbell's Recipes
Tagged With: 6 servings
Chocolate Raspberry Pastry Cups
Chocolate-hazelnut spread coats flaky puff pastry cups that are filled with fresh raspberries and finished with a cloud of whipped cream.
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
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Vegetable cooking spray
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 egg, beaten
1/2 cup heavy cream
1 1/2 teaspoons confectioners' sugar
1/2 teaspoon vanilla extract
1 jar (13 ounces) hazelnut chocolate spread
1/2 pint fresh raspberry (about 1 cup)
Fresh mint leaves

Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray. Heat the oven to 375°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Press the pastry squares into the muffin-pan cups. Brush only the sides of the pastry cups with the egg. Prick the bottom of the pastry cups with a fork.
Bake for 10 minutes or until the pastry cups are golden brown. Let cool in the pan on a wire rack for 10 minutes. Remove the pastry cups from the pan and cool completely.
Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.
Spoon about 1 tablespoon chocolate hazelnut spread into each pastry cup. Top each with 3 to 4 raspberries and 1 teaspoon whipped cream. Garnish with the mint leaves, if desired, and serve immediately.
Easy Substitution: For convenience, you can substitute 1 cup thawed frozen whipped dairy topping for the heavy cream, vanilla and confectioners' sugar and omit Step 4 above.

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